Method
For the pastry, sieve the flour and rub in butter. Add a small beaten egg and enough milk to bind. Leave in fridge.
Start to fry duck breast skin–side down, cook for 8 minutes then turn and cook 8 minutes on other side.
Divide pastry into 4 and roll out to line deep greased ramekin dishes. Bake blind.
Put duck on a tray in the oven. Drain fat from pan and lightly fry onion and garlic. Add carrot and broccoli and cook gently for 4–5 minutes.
Make white sauce by combining all ingredients in the saucepan and whisking until mixture thickens. Remove pastry shells from ramekin dishes. Cut brie into 8 pieces and put one in each base with sauce. Divide vegetable mixture and sliced duck breast between the four. Top with remaining brie and bake for 15–20 minutes.
Serve the duck and brie pies with duchesse potatoes and salad leaves.